Description
A comforting dish of pasta filled with creamy ricotta and spinach, enveloped in marinara sauce.
Ingredients
Scale
- 16 manicotti pasta shells
- 2 cups ricotta cheese
- 10 oz frozen chopped spinach, thawed and drained
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups marinara sauce
- 1 tablespoon olive oil
Instructions
- Prepare the Spinach: Start by properly thawing the frozen spinach. Place it in a microwave-safe bowl and heat until fully defrosted, then drain it well. For perfect results, use a clean towel to wrap the spinach and squeeze out any excess moisture.
- Mix the Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, drained spinach, grated Parmesan, beaten egg, minced garlic, ground nutmeg, salt, and black pepper. Stir this mixture until everything is well incorporated.
- Boil the Manicotti: In a large pot, bring salted water to boil. Carefully add the manicotti shells, stirring occasionally, and cook until they are just al dente—about 7-8 minutes. Drain the shells and let them cool slightly.
- Fill the Manicotti: Using a piping bag or a zip-top bag, fill each manicotti shell with the ricotta and spinach mixture.
- Assemble the Dish: In your prepared baking dish, spread 1 cup of marinara sauce. Arrange the stuffed shells in a single layer over the sauce and pour the remaining marinara sauce over the top.
- Bake the Manicotti: Cover the baking dish with foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes.
- Let it Rest: After baking, let the dish rest for about 5 to 10 minutes before serving.
Notes
Thoroughly drain the spinach to avoid excess moisture. Don’t skip the nutmeg for enhanced flavor. If prepping ahead, assemble the dish but skip baking until you’re ready.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 420 per serving
- Sodium: 680 mg
- Protein: 24 g